How to prepare the delicious Saint Joseph’s fritters (ZEPPOLE DI SAN GIUSEPPE )?
Here we propose our recipe of Saint Joseph’s Fritters. Taste it in a lighter baked version too!
In Italy, March 19th is the day of Saint Joseph, the father’s day and especially in the south,it is celebrated with the Saint Joseph’s Fritters (Zeppole di San Giuseppe), fritters filled with pastry cream. During Bacchanalia the Ancient Romans would consume large quantities of wine and wheat-flour fritters. It is not surprising that the modern St. Joseph’s day often includes those customs.
Ingredients for pastry
- 1/2 cup butter
- 1 ½ teaspoons of sugar
- 1 cup water
- 1 cup flour
- 4 eggs ( room temperature)
- 2/3 cup milk ( room temperature)
- 2 egg yolks
- 1/2 cup plus 1 spoon of sugar
- 2 ¼ spoon of potato starch
- pinch of salt
- powdered sugar to sprinkle
Pour water into a pot, add salt and butter. Bring to a boil, while stirring. Add the flour and mix the batter well it is smooth. Remove the pan from the heat and transfer the batter to a bowl to cool. Once the batter reaches room temperature add the eggs and mix together. Once the batter is light and airy, place the dough in the refrigerator for 20 minutes or more.
In a pot, pour the milk, the lemon peel and bring to a boil. Beat the egg yolks in a bowl with the sugar. Then incorporate the flour, whisking continuously. Once the milk begins to boil, remove it from the heat and slowly add the egg, sugar and flour mixture, whisking until the cream becomes soft. Then transfer the mixture to the stove over medium heat. Stir constantly until the cream becomes dense. Once complete, transfer the cream to a bowl and cover with plastic wrap to let cool.
To shape the fritters, place the fritter batter in a pastry bag with a star-shaped tip. Cut out 2-in squares of aluminum foil and grease one side of the squares with extra virgin olive oil. Then, using the pastry bag, form rings of dough on each foil.
Fill a pot with frying oil and place over high heat. Once hot, place the fritters in the oil, two at a time, with the foil. The foil will separate from the fritters in the hot oil.
Once the fritters are cool enough to handle, fill another pastry bag with pastry cream.
If you prefer to bake the zeppole, place them in the oven for 12 minutes or until they turn brown. Once cooked, fill with pastry cream.
Decorate each fritter with a cherry on top. Sprinkle with powdered sugar !